Mexican Pasta

• 2 cups hot water
• 1 (16 ounce) jar thick & chunky salsa
• 2 beef bouillon cubes
• 8 ounces elbow macaroni
• 1 (8 ounce) can whole kernel corn, do not drain
• 1 (8 ounce) can kidney beans, do not drain

1. In a large non-stick skillet over high heat, bring water, salsa and beef bouillon to a boil.
2. Stir in macaroni, reduce heat to low.
3. Cover, let simmer for 10 minutes.
4. Turn off heat.
5. Stir in corn and kidney beans.
6. Cover.
7. Let sit covered with heat off for two more minutes.

water, chunky salsa, elbow macaroni, whole kernel corn, kidney beans

Taken from www.food.com/recipe/mexican-pasta-406298 (may not work)